TIDEWATER ON THE HALF SHELL

The Tidewater region of Virginia was one of the first settled areas of the United States. New colonists arrriving on Virginia Shores were delighted to discover that, after their many travails, they had found safe harbor in this beautiful place. Of course, after their weeks at sea and their meager shipboard rations, the abundant fish and game they found was like paradise to them.

From these early beginnings came the centuries-old tradition of gracious living, bountiful hospitality, and sumptuous local cuisine which is still associated with Tidewater.

"On the half shell" is an idiomatic expression originally used to refer to the presentation of clams and oysters which are pried open and then served using the bottom shell as a dish. The implication is that the food is as fresh as it can possibly be. The expression is still used when serving oysters, but is has acquired a wider meaning. Serving something "on the half shell" implies that it is being presented in the most attractive, deluxe way -- in a manner which is simple, but elegant.

The concept of simple elegance is one which strikes the right keynote for the recipes in TIDEWATER ON THE HALF SHELL. Cookbook users -- and the lucky ones they cook for -- have more sophisticated palates today than the colonial settlers of the past. They are more knowledgeable about food and have an almost infinite variety of ingredients available to them.

It takes a certain amount of confidence to return to simplicity in cooking. But the tradition of starting with the very best quality of food, then preparing and serving it simply, yet subtly enhancing its basic goodness with culinary skill -- this is indeed an classic approach to food which will remain appealing for years to come.